- 8 oz farfalle or other short, smallish pasta
- 8 tbsp olive oil
- 1 medium onion chopped fine
- 4 level tsp flour
- 1 cup vegetable stock
- 1 cup dry white wine
- 10 to 16 oz cooked salmon filets, skin and pin bones removed
- 1 9 oz package frozen cut green beans
- salt and white pepper
Preheat oven to 350.
Cook noodles until slightly underdone, about two minutes less than package instructions. Drain and put into a large mixing bowl.
Flake salmon with a fork and add to noodles.
Microwave green beans for one minute to defrost and soften. Add to noodle mixture.
Heat the oil over medium heat in a heavy saucepan until a piece of chopped onion sizzles when tossed in. Add rest of onion and sauté until soft and translucent, about 3 minutes. Add the flour and stir to make a roux. Continue over medium heat until the flour is cooked, stirring frequently, about 10 minutes. Add white wine a little at a time, whisking constantly, until all wine has been added and sauce comes back to a simmer. Add salt and pepper to taste. Remove from heat and add to noodle mixture.
Toss mixture until evenly coated with sauce. Transfer to a casserole and bake uncovered for 45 minutes, or until top is bubbly and brown.
- Yields: 6 servings